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Grandmother’s Chicken ‘n’ Dumplings

While I was growing up, my grandmother could feed our whole big family with a single chicken—and lots of dumplings. —Cathy Carroll, Bossier City, Louisiana
  • Total Time
    Prep: 45 min. Cook: 30 min.
  • Makes
    10 servings


  • 1 large chicken (6 pounds)
  • 2 medium carrots, chopped
  • 2 celery ribs, sliced
  • 1 large onion, sliced
  • 4 quarts water
  • 2 tablespoons white vinegar
  • 2 teaspoons salt
  • 2 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 large egg
  • 1/2 cup reserved chicken broth
  • 1/2 teaspoon pepper


  • Place the chicken, carrots, celery and onion in a large Dutch oven or stockpot. Add water, vinegar and salt (adding more water, if necessary, to cover chicken). Bring to a boil. Reduce heat; cover and simmer until meat nearly falls from the bones. Remove chicken from broth; allow to cool. Strain broth, discarding vegetables and seasonings.
  • Remove meat from bones; discard skin and bones. Cut meat into bite-sized pieces; set aside and keep warm. Set aside 1 cup broth; cool to lukewarm.
  • To make dumplings, combine flour and salt. Make a well in flour; add egg. Gradually stir 1/4 cup reserved broth into egg, picking up flour as you go. Continue until flour is used up, adding additional broth as needed, and dough is consistency of pie dough. Pour any remaining reserved broth back into stockpot.
  • Turn dough onto a floured surface; knead in additional flour to make a stiff dough. Let dough rest for 15 minutes. On a floured surface, roll out dough into a 17-in. square. Cut into 1-in. square pieces. Dust with additional flour; let dry for 30-60 minutes.
  • Bring broth to a boil (you should have about 4 quarts). Drop dumplings into boiling broth. Reduce heat; cover and simmer until a until a toothpick inserted into center comes out clean (do not lift the cover while simmering), about 10 minutes. Uncover; add reserved chicken. Stir in pepper.
Nutrition Facts
1 cup: 310 calories, 9g fat (2g saturated fat), 114mg cholesterol, 981mg sodium, 22g carbohydrate (2g sugars, 1g fiber), 34g protein.

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  • Diane
    Dec 30, 2020

    Good basic recipe. As a Southerner, I've noticed dumplings recipes vary with location in the south. I grew up calling them either rolled and dropped dumplings depending on the preference of the cook. Rolled dumplings can be heavy & dense or if you use baking powder or buttermilk in the recipe, fluffy & pillowy. Dropped dumplings were always too soggy for me.

  • memejo10177
    Dec 24, 2020

    This is what the the South calls Chicken and Pastry. Dumplings are like little dough balls cooked in broth. there is a difference.

  • Wendy
    Dec 24, 2020

    this is known as chicken pot pie in Pennsylvania. my mother passed away last year and I will miss this dish that she always made for us

  • Vairy
    Dec 24, 2020

    Love C&D God bless the hands that feed the hungry.

  • dkcarlson
    Dec 23, 2020

    My mom used to make this and she called hers dumplings also. I am pretty sure it was something her mother had made also and her mother was Dutch. Usually when my mom made this type of dumplings she used leftover roast beef and thinned the gravy, dropping the dumplings in while the liquid simmered. These dumplings were one of my favorite meals in the 1960s.

  • Adele
    Dec 20, 2020

    I am very glad to see this recipe. However, referring to this as "chicken and dumplings" is a misnomer. This is a French Canadian dish called "glissance." Dumplings are actually made with some form of leavening agent. As another commentor suggested, I would do like my grandmother did and leave the vegetables in. Also, I would divide this in half. Religious discussions of any sort have no place here. Yes, we all have freedom of speech. That also means we have the freedom to keep our mouths shut. There is a time and place. But I am really, really, glad to have this recipe. I only wish my mother were still alive so I could surprise her with this! Warning: my grandmother always said that these pasta squares are better made with an egg and chicken broth; however, thet make the dough really hard to work with.

  • JulieS211
    Sep 11, 2014

    This makes a delicious dish. I agree, though, that you end up with soup if you use the amount of broth listed. I cooked the whole chicken and used the amount of veggies called for with enough water to completely cover. But when the chicken was done (approx. 1 1/2 hrs), I used half the meat for the dumplings (reserved the rest for another use) & made half a batch of dumplings. I transferred approx. 1 quart of broth to a smaller pot & finished the process. I think the broth amount could be reduced by 1/3 & it would be about right. I mixed some cornstarch into milk & stirred that into the broth, which helped some, but it was still soup rather than the thick dish I'm used to.

  • kykim
    Feb 10, 2014

    Great recipe! Hungry for some chicken n dumplings, tried this recipe and it is great! Thank you for sharing a good'n

  • keeva76
    Jan 26, 2014

    Absolutely delicious! I will definitely add this to my recipe collection as a keeper!

  • PrairieNicole22
    Nov 3, 2013

    This was very good, and my family loved it, but I think it is really more like chicken noodle soup.